Red Velvet Strawberry Cheesecake (Print Version)

Velvety red velvet combined with creamy strawberry layers and fresh berry topping for an elegant dessert.

# What You'll Need:

→ Red Velvet Cake Base

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1/4 cup unsweetened Dutch-processed cocoa powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 1 cup vegetable oil
08 - 1 cup buttermilk (or 1 cup milk plus 1/2 tablespoon lemon juice, mixed and rested 5 minutes)
09 - 2 large eggs, room temperature
10 - 1 tablespoon red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1 teaspoon white vinegar

→ Strawberry Cheesecake Filling

13 - 680 grams (24 oz) full-fat cream cheese, softened
14 - 1 1/4 cups granulated sugar
15 - 1/2 cup sour cream (or Greek yogurt)
16 - 1/2 cup heavy cream
17 - 3 large eggs, room temperature
18 - 1 teaspoon pure vanilla extract
19 - 1/2 cup fresh strawberry puree

→ Strawberry Topping

20 - 1 1/2 cups sliced fresh strawberries
21 - 2 tablespoons granulated sugar
22 - 1 tablespoon fresh lemon juice

# Steps to Follow:

01 - Preheat oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides for easy removal.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl until smooth and lump-free.
03 - In a separate bowl, whisk vegetable oil, buttermilk, eggs, red gel food coloring, vanilla extract, and vinegar until fully emulsified.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined—avoid overmixing. Transfer batter to prepared pan and smooth surface evenly.
05 - Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on wire rack.
06 - Reduce oven temperature to 325°F to prepare for cheesecake layer baking.
07 - Use an electric mixer to beat softened cream cheese until smooth and free of lumps.
08 - Gradually add sugar, mixing until combined. Blend in sour cream and heavy cream. Add eggs one at a time, beating thoroughly after each. Stir in vanilla extract and strawberry puree until uniform.
09 - Gently spoon cheesecake filling over the cooled red velvet base, smoothing the top carefully to avoid disturbing the cake layer.
10 - Place the springform pan on a baking sheet and bake for 60 to 70 minutes until edges are slightly puffed and center is just set.
11 - Turn off oven and crack door open, allowing cheesecake to rest inside for 1 hour to minimize cracking from temperature shock.
12 - Transfer cheesecake to refrigerator and chill for at least 4 hours or overnight for optimal texture and slicing.
13 - In a bowl, toss sliced strawberries with sugar and lemon juice. Let macerate for 10 minutes until berries release juices and become glossy.
14 - Remove chilled cheesecake from springform pan. Top generously with macerated strawberries, slice with a warm knife between cuts, and serve chilled.

# Additional Notes:

01 - Use room temperature ingredients to ensure a smooth, lump-free cheesecake. Chilling the dessert overnight improves slice stability and flavor development.
02 - A water bath or placing a pan of hot water in the oven can help prevent cracks in the cheesecake layer.
03 - Gel food coloring provides a more intense red hue with less impact on batter texture than liquid colorings.

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